Cherries are in season. Their sweet, rich flesh goes perfectly with chocolate.
Bring the wine and sugar to the boil. Add the cherries and cook for 30 seconds, remove, reduce the liquid to a glaze place the cherries back into the pan and set aside.
Heat the oven to 150 degrees Celsius. In a large bowl over a bain marie, melt the chocolate, and butter. Then remove from the heat, whisk in the sugar, vanilla, salt, and the eggs a little at a time. Fold in the flour and pour into individual buttered moulds (6cm x 2cm deep)
Cook for 12 minutes until still moist in the centre.
Place the brownie into the centre of the plate, spoon the cherries over the top, then quenelle the vanilla ice cream on top.
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